Pear-Shrimp Salad

Pear-Shrimp Salad
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 1:00 Total Time


Add all
  • Dressing:

  • 1/2 cup
    (125 mL)

    freshly squeezed grapefruit

  • 1/2 cup
    (125 mL)

    freshly squeezed orange juice

  • 1/3 cup
    (80 mL)

    olive oil

  • 2 Tbsp.
    (30 mL)


  • 3

    garlic cloves, chopped

  • Salt and freshly ground pepper to taste

  • 284 g

    frozen jumbo shrimp ring (14-16 shrimp), thawed

  • 3

    unpeeled ripe Anjou pears cubed

  • 1

    head romaine lettuce shredded

  • 1/2

    English cucumber, sliced

  • 2 Tbsp.
    (30 mL)

    chopped fresh chives


In a bowl, whisk dressing ingredients together. Set aside 1/3 cup (80 mL).

Add shrimp and cubed pears to remaining dressing. Refrigerate for 30-45 min., stirring occasionally.

Arrange lettuce and cucumber in 4 plates.

Divide pear-shrimp mixture among plates.

Garnish with fresh chives.

Drizzle with reserved dressing to taste.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007